Siam Open Castle. Eggplant Lasagne, Lattermann Style. Ingredients

Size: px

Start display at page:

Download "Siam Open Castle. Eggplant Lasagne, Lattermann Style. Ingredients"

Beverly Manning
5 years ago
Views:

Eggplant Lasagne, Lattermann Style Ingredients 2 large eggplants 1 big onion 4 garlic cloves 200 g mushroom 125 g bacon 200 ml ready-mix spaghetti

1 Eggplant Lasagne, Lattermann Style Ingredients 2 large eggplants 1 big onion 4 garlic cloves 200 g mushroom 125 g bacon 200 ml ready-mix spaghetti sauce 200 g shredded cheese 100 g ground Parmesan cheese black and white pepper corns 2 3 dried chilies Oregano 125 ml whipping crème cooking oil 1 Co., Ltd.

2 Preparation of the Eggplant Lasagne Prepare a cutting board and a knife and peel the onion. Cut the onion into thin slices. Take a frying pan, add some cooking oil and heat up the pan. Transfer the sliced onions from the cutting board to the frying pan. Fry the onion slices and stir them frequently until they assume golden-yellowish color. 2 Co., Ltd.

Take the four garlic cloves to the cutting board and

Remove the end pieces and cut the garlic cloves into

Once all clovers are cut up, use the knife to chop the

Add the cut-up garlic cloves to the fried onion slices,

onions and the garlic pieces have turned dark yellowish.

3 Take the four garlic cloves to the cutting board and peel them. Remove the end pieces and cut the garlic cloves into halves. Then cut the cloves into small slices. Once all clovers are cut up, use the knife to chop the slices into even smaller pieces. Add the cut-up garlic cloves to the fried onion slices, mix them thoroughly and keep frying until both, the onions and the garlic pieces have turned dark yellowish. While the onion slices and garlic is frying in the pan, wash the mushrooms; especially remove any dirt from the mushroom stems. 3 Co., Ltd.

4 After washing, cut the mushrooms into small cubes of approx 1 cm length. Gradually add the cut-up mushrooms to the fried onions and garlic, until all mushroom pieces are added. Continue to fry the mushrooms until the water is evaporated. In the meantime prepare the black & white pepper corms and the dried chilies for grinding. Put the black & white pepper corns together with the dried chilies into the cup of a blender, and mount the cup on the blender. Operate the blender until the pepper and chili powder has reached the desired consistency. It is fine if the powder is still quite coarse. 4 Co., Ltd.

5 Add the ground pepper and chili to the mushrooms and onions in the frying pan and mix it thoroughly. Once the moisture of the mushrooms has finally evaporated, remove the onions, mushroom and garlic mixture from the frying pan and transfer it to a separate bowl. Take the bacon pack from the fridge and take out approx. 125 g of bacon, and arrange it on the cutting board. Cut the bacon slices longitudinally and transversely into squares of approx. 1 cm length. Transfer the cut bacon pieces into a small bowl and put it back into the fridge for later use. 5 Co., Ltd.

the fruit, so the resulting stripes will be

Continue cutting until all eggplants are

Now measure the dimensions of the casserole

Heat up some cooking oil in the frying pan

6 Now we come to the eggplant. You will need two to three fruits, depending on their size. Wash the eggplants and cut away the leaves at the end of the fruit. Cut thin slices from the eggplant in longitudinal direction. Slice by slice, at an uniform thickness of approx. 2 3 mm. Cut along the most prominent curvature of the fruit, so the resulting stripes will be as straight as possible. Continue cutting until all eggplants are sliced up in a way shown in the photograph. Now measure the dimensions of the casserole in which you are planning to bake the eggplant lasagne and cut the eggplant slices to the prevailing length. Heat up some cooking oil in the frying pan and fry the eggplant slices briefly. Add some pepper on both sides of the eggplant slices and briefly fry them until they start they turn slightly brownish or they lose their shape. 6 Co., Ltd.

Transfer the finished eggplant slices to a plate and continue

while adding some pepper and turning them for frying on both

Once all eggplant slices are fried, you may want to remove

you may use a little bit of this oil to wet the surface of

Now we start with the layers of the eggplant lasagne.

of the fried onion-garlicmushroom mix from the bowl we set

7 Transfer the finished eggplant slices to a plate and continue to fry eggplant slice after eggplant slice in cooking oil while adding some pepper and turning them for frying on both sides. Once all eggplant slices are fried, you may want to remove excess oil from the eggplant plate that has accumulated, and you may use a little bit of this oil to wet the surface of the casserole in which the eggplant lasagne will be baked. Now we start with the layers of the eggplant lasagne. Cover the bottom of the casserole with a uniform layer of eggplant slices. Then add a thin layer of ready-mix spaghetti sauce, just nicely to cover the eggplants. On top of the tomato sauce layer, we equally distribute some of the fried onion-garlicmushroom mix from the bowl we set aside, and on top of that we position pieces of bacon that we had stored in the fridge. Next is a layer of shredded cheese (Cheddar or Pizza topping cheese), followed by a thin layer of ground Parmesan cheese. 7 Co., Ltd.

8 On top of the cheese layers, you may add some ground pepper, and then add, equally distributed, some Oregano spice. As the last layer serves whipping cream sprinkled on top of the cheese layer with pepper and Oregano. Now the next sequence starts with a layer of eggplant slices. Followed by a layer of tomato sauce, followed by a layer of fried onion, garlic and mushroom. Followed by a layer of bacon, followed by a layer of shredded cheese. Followed by a layer of ground Parmesan cheese, followed by a layer of ground pepper. 8 Co., Ltd.

9 Followed by a layer of Oregano spice, followed by a layer of whipping crème. Followed by a layer of eggplant slices, followed by a layer of tomato sauce. Followed by a layer of fried onion, garlic and mushroom, followed by a layer of bacon. Followed by a layer of shredded cheese, followed by a layer of ground Parmesan cheese. Followed by a layer of ground pepper, followed by a layer of Oregano spice. 9 Co., Ltd.

10 Followed by a layer of whipping crème, followed by a layer of eggplant slices. Followed by a layer of tomato sauce, followed by a layer of fried onions-garlic-mushroom. Followed by a layer of bacon, followed by a layer of shredded cheese. Followed by a layer of ground Parmesan cheese, followed by a layer of ground pepper. Followed by a layer of Oregano spice, followed by a final layer of whipping crème. By now the casseroles should be full. 10 Co., Ltd.

Now preheat the oven with upper and lower heat and

aluminum foil, and continue baking the lasagne for

After these additional 30 minutes in the oven, the

11 Now preheat the oven with upper and lower heat and push the casserole with the eggplant lasagne into the oven. Bake it for 30 minutes, first. After 30 minutes, the surface of the eggplant lasagne is expected to turn dark. In this case cover the top of the lasagne with aluminum foil, and continue baking the lasagne for another 30 minutes. After these additional 30 minutes in the oven, the eggplant lasagne should be baked through and will have assumed a dark, red-rusty color. After a cool-down period of approx 15 minutes, you may remove the lasagne from the oven. The eggplant lasagne is now ready for serving. Bon Appetite! 11 Co., Ltd.

Eggplant with Pork Belly and Mushrooms, Lattermann Style

Eggplant with Pork Belly and Mushrooms, Lattermann Style Ingredients 3 large eggplants 400 g pork belly 250 g mushrooms 1-2 big onions 4-5 garlic cloves 2 fresh eggs Cooking oil Thai fish sauce Thai oyster